Saladscopykat5.0
Asian Slaw with Toasted Ramen Noodles
A crunchy Napa cabbage slaw with toasted ramen noodles, slivered almonds, and a tangy vinegar-based dressing. No mayo, ready in 25 minutes, serves a crowd.
👥 16 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- saucepan
- whisk
📝 Preparation Steps
1
Salad
2
Slice the napa cabbage into 1/4 inch slices. If the pieces are too large, you may want to roughly chop the cabbage again.
Napa cabbage2 pounds
3
Place the cabbage into your largest mixing bowl along with the green onions.
sliced green onions (2 bunches)2 cups
4
Melt the butter in a large saucepan.
butter2 tablespoons
5
Add the ramen noodles to saucepan and cook until they are toasted but not burnt. Watch them closely, as it only takes a few seconds for the noodles to burn after they are toasted.
Ramen noodles (crumbled into pieces)3 packages
6
Add the toasted ramen noodles and slivered almonds to salad and toss.
Ramen noodles (crumbled into pieces)3 packages
7
Dressing
8
Combine the sugar, vinegar, ground ginger, dry mustard powder, Worcestershire sauce, and vegetable oil in a medium-sized bowl or a shaker bottle.
Worcestershire sauce2 tablespoons
9
Season with salt and pepper, and shake or whisk thoroughly. It may seem like the sugar won't dissolve, but it will.
10
Once the sugar has completely dissolved, pour the dressing over the slaw and mix well.
Nutrition Facts
calories
200 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
438 mg
protein Content
3 g
cholesterol Content
3 mg
carbohydrate Content
20 g
saturated Fat Content
7 g
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